Crepes Suzette with Grand Marnier (with Video)

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Ella and I just got back from an amazing trip to Paris, and while on our Montmarte Secret Food Tour I sampled my first Crêpes Suzette… and got buzzed after just the first bite! This is a fun, boozy crepe recipe perfect for a fancy dessert or indulgent brunch.

A modern take on Escoffier's classic Crepes Suzette. A delicious sweet crepe recipe with a caramelized Grand Marnier sauce

Crêpes Suzette Recipe

Long time readers know that I am a little obsessed with the Father of French Cuisine, Auguste Escoffier. (My favorite special occasion meal is my take on his lobster thermidor.)

So, when I learned that Crêpes Suzette was another one of his inventions, I had to try my hand at it.

What is a crêpes suzette? Crêpes Suzette is a French dessert of crêpes with a sauce made of caramelized butter, sugar and orange juice – called a beurre Suzette, and spiked with triple sec – traditionally, Grand Marnier.

Now, when Crêpes Suzette is served in a restaurant there is often a bit of theatre to it. We’re taking flambé – which isn’t something every home chef wants to experiment with, and for those of us not using gas stoves, it’s just not something we can do.

So, for today’s recipe I am going to give you my simplified take on Escoffier’s original recipe. While I stuck to his preparation for the crepes, I modified the sauce to work without flambé. 

(If you want to flambé, tilt the pan to the flame on gas – or take a long-necked kitchen lighter to the pan if using electric. Be prepared to extinguish the flame with the lid or by taking the pan off the heat.)

PS – I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Purchasing from them supports local retailers, too. They have a great variety of Triple Secs which you can check out here.

Check out our quick video to see how to make Crepes Suzette with Grand Marnier Sauce (with or without flambéing) – and then don’t forget to scroll down to grab your free printable recipe card:

 

Crepes Suzette Ingredients

For the Grand Marnier sauce:

Scroll down to the printable recipe card for full measurements.

Tip: If you want to flambé, tilt the pan to the flame on gas – or take a long-necked kitchen lighter to the pan if using electric. Be prepared to extinguish the flame with the lid or by taking the pan off the heat.

Kitchen Tools You May Find Helpful

  • Nonstick Crepe Pan
  • Measuring cups and spoons
  • Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
  • Blender

Crêpes Suzette is a French dessert of crêpes with a sauce made of caramelized butter, sugar and orange juice - called a beurre Suzette, and spiked with triple sec - traditionally, Grand Marnier.

How to Make Crepes Suzette

Combine salt, eggs, milk and liquor (or water) in a blender and pulse until foamy, about 30 seconds.

Add flour and sugar and pulse until smooth.

Refrigerate the batter for 30 minutes or overnight.

When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.

Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won’t get as bubbly as pancakes.)

Repeat this process with remaining batter.

For the beurre Suzette sauce:

Place a frying pan over low heat and add the butter and sugar.

Stir occasionally, until sugar begins to dissolve. Increase the heat to medium and allow the mixture to bubble and caramelize. Add the orange juice and zest, allowing the mixture to thicken, and then add the Grand Marnier.

If you want to flambé, tilt the pan to the flame on gas – or take a long-necked kitchen lighter to the pan if using electric. Be prepared to extinguish the flame with the lid or by taking the pan off the heat.

Remove sauce from heat and pour over the crepes (or add the crepes to the pan).

 

Pin this Crepes Suzette recipe:

A delicious boozy brunch recipe, these Crepes Suzette are served in a luscious Grand Marnier caramel sauce for a decadent French brunch

Grab your free printable for our Grand Marnier crepes recipe:

Yield: 8 crepes

Crepes Suzette with Grand Marnier

Crepes Suzette with Grand Marnier

A delicious and straight-forward take on a French classic, this Crepes Suzette recipe is a boozy and fun dessert for grown-ups - also perfect for brunch!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 3/4 cups flour
  • 3/4 cups powdered sugar
  • Pinch of salt
  • 5 eggs
  • 1 3/4 cups milk
  • 1 teaspoon vanilla extract
  • Butter, for cooking

For the Grand Marnier sauce:

  • 1/2 cup unsalted butter
  • 3/4 cup powdered icing sugar
  • Zest and juice of 2 oranges
  • 4 tbsp Grand Marnier
  • Orange zest, to garnish

Instructions

  1. Combine eggs, milk, water, salt, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
  2. Add flour and sugar and pulse until smooth.
  3. Refrigerate the batter for 30 minutes or overnight.
  4. When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
  5. Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won't get as bubbly as pancakes.)
  6. Repeat this process with remaining batter.

For the beurre Suzette sauce:

  1. Place a frying pan over low heat and add the butter and sugar.
  2. Stir occasionally, until sugar begins to dissolve. Increase the heat to medium and allow the mixture to bubble and caramelize. Add the orange juice and zest, allowing the mixture to thicken, and then add the Grand Marnier.
  3. If you want to flambe, tilt the pan to the flame on gas - or take a long-necked kitchen lighter to the pan if using electric. Be prepared to extinguish the flame with the lid or by taking the pan off the heat.
  4. Remove sauce from heat and pour over the crepes (or add the crepes to the pan).

Notes

Note: you can replace the 1/4 cup of water in the crepe recipe for 1/4 cup of grand marnier to make the flavor more apparent.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 403Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 155mgSodium: 121mgCarbohydrates: 53gFiber: 2gSugar: 27gProtein: 9g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

These Crepes Suzette are a French classic and a fun addition to your brunch menu.

For more delicious brunch recipes, check out our Best Ever Deviled Eggs or our Pickled Caesar Cocktail recipe.

Check out our other Breakfast Recipes here:

Breakfast Recipes

A modern take on Escoffier's classic Crepes Suzette. A delicious sweet crepe recipe with a caramelized Grand Marnier sauce  A delicious boozy brunch recipe, these Crepes Suzette are served in a luscious Grand Marnier caramel sauce for a decadent French brunch  Transport yourself to Paris with this Decadent Grand Marnier Crepes recipe. Step-by-step tutorial on how to make these deceptively simple French crepes with a luscious and boozy Grand Marnier sauce

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4 Comments

  1. The directions say to add the eggs, milk, water, butter and vanilla but neither water nor vanilla are listed in the ingredient list to indicate how much of either to add.

    1. Hi Kendra,
      I’m sorry – I’m having issues with my recipe card not saving updates. It should say milk or water (I gave that as an option) and vanilla is optional as personally I find it is overpowered by the Grand Marnier but it technically is traditional in this recipe. I’m going to message my tech guy now and see if we can’t get this edit issue worked out – I’m sorry for the frustration!

  2. My first time making crêpe Suzette the recipe turned out great. I didn’t catch the hint until the end about the milk or water and the alcohol still turned out well I would make again

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